New year, new resolutions? I am sure lots of people are trying to eat a little bit cleaner this week, and combined with the harsh chill of January, this broccoli soup is perfect for a light, but filling supper. As much as I like creamy soups, the amount of heavy cream required (literally) makes my stomach hurt. Cream of broccoli soup is that sort of nostalgic soup that can become pretty healthy after a couple of tweaks. Instead of pouring in the heavy cream, I just use a couple of potatoes, giving the final pureed soup a creamy mouth feel and a velvety body. If you want to go a step further, I added some tofu for even more cream like flavor and a protein boost. Feel free to sprinkle some shredded cheddar cheese on top, if you please.
“Creamy” Broccoli Soup
1 tbsp olive oil
1 large onion, diced
2-3 cloves of garlic, minced
1 rib of celery, diced
3-4 small potatoes, diced. No need to peel!
1 pound of broccoli. I used the organic frozen whole foods brand, but fresh would be great also.
1 tsp smoked paprika
salt, pepper, and red pepper flakes to taste. I used aleppo pepper.
4 cups vegetable broth
1/3 cup of nutritional yeast
1 cup of spinach or tender kale, chopped. Once again, I used frozen.
fresh parsley, minced, if you have it
optional tofu puree:
1/2 block of firm tofu
1 tsp dijon mustard
1 tsp red wine vinegar
1 tbsp soy sauce, tamari, or bragg’s liquid animos
salt and pepper to taste
In your soup pot, heat the olive oil over medium high heat. Sweat the onion and celery until soft. Add the garlic and potatoes and continue to sweat for a couple of minutes. Sprinkle in the paprika, red pepper flakes, and season. Stir in the broccoli and add the broth. Bring everything up to a boil and turn down to a simmer. If you are using the tofu puree, combine everything in a small food processor and blend until smooth.
When all of the vegetables are soft, turn off the heat and puree using an immersion blender or transfer to a regular blender and blend until almost smooth. Add the nutritional yeast and taste and season. Add the spinach or kale and heat through. Stir in the tofu if you are using it. Reheat the soup, ladle out into bowls, and garnish with parsley, more red pepper flakes, or shredded cheddar cheese.